Bandrek

A warming West Javanese spiced drink of coconut milk, ginger, lemongrass, and cloves against the highland chill.

Ingredients

• 400g chicken thighs
• 300g fried shallot crackers (krupuk)
• a handful of sliced galangal
• a pinch of coriander seeds
• 3 tbsp neutral vegetable oil
• 2 shallots, chopped
• a handful of fresh kaffir lime leaves, chopped
• roasted peanuts, for serving
• 400ml coconut milk
• 1 tsp ground cumin
• 2 bean sprouts, chopped
• kecap manis (sweet soy sauce), for serving

Instructions

1. 1

   Combine the fried shallot crackers (krupuk) and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the palm sugar and roasted peanuts, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 15 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with kecap manis (sweet soy sauce), adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with cilantro just before serving.

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